This lasagna has three parts. Part 1 & 2 can be done simultaneously and then part 3 (construction) is done last so your noodles don't overcook.
Part 1: White Sauce
4 Tbsp. butter
4 Tbsp. flour
2 cups milk
pinch ground nutmeg
2 tsp salt
pinch ground pepper
-Melt butter in saucepan over med. heat. Add flour and stir well. Add the other seasonings until well blended and then slowly add milk. Bring sauce to a boil, stirring frequently to prevent scorching. Cook until creamy. Cover the sauce and set aside. (Cover to prevent a "scum" from forming over the top).
Part 2: Meat Sauce
2 Tbsp. oil
1 small chopped onion (I use onion powder)
1 clove crushed garlic (We like garlic so I used 2 or 3 cloves)
1/2 lbs ground beef
1 lb peeled, chopped tomatoes with seeds removed. (I used one 14.5 oz can diced tomatoes).
*I also added a little oregano to the meat sauce*
Brown the beef in a skillet over high heat with oil, onion and garlic. Add the tomatoes and enough water to create a thick sauce. Cook until meat is done. Set meat sauce aside.
Part 3: Construction
1 lb lasagna noodles
1 lb mozzarella cheese, sliced. (can use shredded)
1 lb sliced ham ( I just used lunch meat type ham)
parmesan to taste
Cook the noodles as instructed on package. Spoon 1/2 meat sauce in bottom of 9x13x2 baking dish-enough to lightly cover pan. Layer lasagna noodles on top. Cover noodles with 1/2 mozzarella and 1/2 of the ham. Layer lasagna noodles on top. Cover the noodles with the rest of the meat sauce and the rest of the mozzarella. Layer lasagna noodles on top. Layer with the rest of the ham and 1/2 of the white sauce. Layer lasagna noodles on top. Add the rest of the white sauce and sprinkle with parmesan to taste. Lightly sprinkle oregano over the top.
Cover lasagna with foil and place in a pre-heated 350 degree oven. Bake until lasagna is thoroughly heated (about 20-30 min if already warm).
*NOTE*- can be made ahead of time and refrigerated or frozen. For smaller meals, uses an 8x8 or 9x9 inch baking dish